Picadillo Soup Recipe

This picadillo soup recipe is made with onion, garlic, jalapeno, tomatoes, spices, ground beef, broth, limes, cilantro and simmered to perfection.

When I think of comfort food, I think of Picadillo Soup. There is nothing more delicious and easier to make that this. This is one of my mom’s most popular dishes. Using minimal ingredients, this dish can be made in less than 30 minutes. Feel free to serve the soup with tortilla chips, lime wedges and cilantro for a nice kick.

If you love this recipe, feel free to try my Chipotle Cilantro Lime White Rice and my Tortilla Soup.

What is Picadillo Soup?

Picadillo soup is a traditional Mexican soup that is typically made with ground beef, potatoes, tomatoes, and other vegetables. It's a hearty and flavorful soup that is perfect for cold weather or anytime you're in the mood for a comforting bowl of soup.

The dish is often seasoned with a combination of spices, such as cumin, chili powder, and garlic, and it may also include ingredients like green chilies, bell peppers, and onions. Some variations of picadillo soup may also include beans, corn, or other vegetables. It is a delicious and satisfying soup that is perfect for anyone who loves Mexican cuisine or is looking for a comforting and flavorful meal.

Picadillo Soup Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Olive oil
• Red onion
• Garlic
• Jalapeno
• Ground beef
• Diced tomatoes with green chilies
• Chili powder
• Cumin
• Bay leaves
• Limes
• Cilantro

See recipe card below for picadillo soup recipe quantities.

How to make Picadillo Soup Recipe

Add olive oil until the oil shimmers. Stir in the ground beef, chili powder, cumin, and oregano, breaking meat apart with a wooden spoon, for 4-5 minutes until brown and broken apart.

Toss in the red onion and cook until soft, about 3-4 minutes.

Add the garlic, jalapeño, and salt and cook for 3 minutes.

Pour in the chicken broth, tomatoes and bay leaves, cover, and cook for 25 minutes.

Squeeze lime juice into the pot, combine, and garnish with cilantro, sour cream, or lime wedges.

Hint: Cook the beef first so the juice some out and mix with the vegetables.

Substitutions

• Olive oil: You can use olive oil although vegetable oil works just as well.
• Onion: I used a red onion as most Mexican dishes use red onions. You could use a white or yellow onion as well.
• Jalapeños: I used jalapeños but serrano peppers work just as well.
• Tomatoes: You can use fresh diced tomatoes, but to cut down prep time I like using from a can. You can also opt for the diced tomatoes with peppers in them!
• Ground beef: You want to use ground beef that Is 85% or 90% lean meat. Do not worry about using lean meat as the rest of the ingredients will keep your picadillo moist and juicy. Avoid super lean meats.
• Garlic: You can use fresh garlic for best flavor or garlic from a jar.

Picadillo Soup Recipe Variations

There are many variations of picadillo soup, and the recipe can be adjusted based on personal taste preferences and ingredient availability. Here are a few ideas for variations:

1. Turkey Picadillo Soup: Instead of ground beef, use ground turkey for a leaner version of the soup. You can also add other vegetables such as zucchini, carrots, and celery to boost the nutritional content of the soup.
2. Spicy Picadillo Soup: For those who like a little heat, add some diced jalapeños or serrano peppers to the soup. You can also add a dash of hot sauce or cayenne pepper for extra spice.
3. Vegetarian Picadillo Soup: Skip the meat altogether and use a vegetable broth instead of beef broth. You can also add more vegetables such as sweet potatoes, butternut squash, or spinach to make the soup more hearty.
4. Picadillo Soup with Rice: Add some cooked rice to the soup to make it more filling. This variation is particularly great if you want to stretch the soup to serve more people.
5. Picadillo Soup with Beans: Add a can of drained and rinsed black beans or kidney beans to the soup for added protein and fiber. You can also use a combination of different beans to add more texture to the soup.

Check out my friend Anne-Marie's Picadillo recipe.

Equipment

To make picadillo soup, you will need the following equipment:

1. Large pot: You'll need a large pot to cook the soup in. A 6-quart pot is a good size for making a batch of soup that serves 6-8 people.
2. Wooden spoon: A wooden spoon is great for stirring the soup as it cooks.
3. Chef's knife: You'll need a sharp chef's knife to chop the vegetables and other ingredients.
4. Cutting board: Use a cutting board to chop the vegetables and other ingredients.
5. Measuring cups and spoons: You'll need measuring cups and spoons to measure out the ingredients for the soup.
6. Ladle: A ladle is helpful for serving the soup.
7. Bowls and spoons: You'll need bowls and spoons to serve the soup.

How to store Picadillo Soup

To store picadillo soup, follow these steps:

1. Let the soup cool: Allow the soup to cool to room temperature before storing it. This will prevent it from developing condensation in the container.
2. Transfer to an airtight container: Once the soup has cooled, transfer it to an airtight container. A glass or plastic container with a tight-fitting lid works well.
3. Refrigerate or freeze: Store the picadillo soup in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months. If you're freezing the soup, make sure to leave some extra space at the top of the container, as the soup will expand as it freezes.
4. Reheat and serve: To reheat the soup, transfer it to a pot and heat over medium-low heat until warmed through. Stir occasionally to prevent scorching. Alternatively, you can reheat the soup in the microwave in a microwave-safe container.

Picadillo Soup Top tips

Here are some tips to help you make the best picadillo soup possible:

• Choose quality ingredients: Since picadillo soup relies heavily on the flavors of the ingredients, it's important to use high-quality ingredients. Look for fresh vegetables and good-quality beef.
• Brown the meat well: To add depth of flavor to the soup, make sure to brown the beef well. This will also help to render some of the fat, which will add richness to the soup.
• Don't overcook the vegetables: To keep the vegetables in the soup from getting mushy, make sure to cook them just until they're tender. If they're overcooked, they'll lose their texture and become unappetizing.
• Adjust seasoning to taste: As with any recipe, adjust the seasoning to taste. Add more salt or pepper if needed, and consider adding a pinch of sugar to balance out the acidity of the tomatoes.
• Let the soup rest before serving: Let the soup rest for a few minutes before serving. This will allow the flavors to meld together and the soup to thicken slightly.
• Serve with garnishes: Picadillo soup is often served with garnishes like chopped cilantro, jalapeño, avocado, and lime wedges. These add freshness and brightness to the soup, and allow each person to customize their bowl to their liking.

Picadillo Soup Recipe

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• Author: Maxine Dubois
• Total Time: 35 minutes
• Yield: 2 servings 1x

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Description

This picadillo soup recipe is made with onion, garlic, jalapeno, tomatoes, spices, ground beef, broth, limes, cilantro and simmered to perfection.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• ½ red onion, chopped
• 3 cloves garlic, minced
• Optional: 1 jalapeño, deseeded and minced
• Salt and pepper
• 1 pound ground beef
• 1 can diced tomatoes with green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 4 cups beef or chicken broth
• Juice of ½ lime
• Garnish:
• ¼ cup cilantro, chopped
• Lime wedges
• Sour cream
• Tortilla chips

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Instructions

Stovetop:

• Heat a large lidded Dutch oven or pot over medium heat, add olive oil until the oil shimmers.
• Add the ground beef, chili powder, cumin, and oregano, breaking meat apart with a wooden spoon, for 4-5 minutes until brown and broken apart.
• Add the red onion and cook until soft, about 3-4 minutes.
• Add the garlic, jalapeño, and salt and cook for 3 minutes.
• Pour in the chicken broth, tomatoes and bay leaves, cover, and cook for 25 minutes.
• Squeeze lime juice into the pot, combine, and garnish with cilantro, sour cream, or lime wedges.

Pressure cooker:

• Hit sauté on your pressure cooker, add olive oil until the oil shimmers.
• Add the ground beef, chili powder, cumin, and oregano, breaking meat apart with a wooden spoon. Add the onion, garlic, jalapeño, and salt and cook for 3 minutes.
• Turn off sauté and pour in the chicken broth, tomatoes and bay leaves. Pressure cook on high for 15 minutes.
• Squeeze lime juice into the pot and stir. Serve into bowls and garnish with cilantro, sour cream, or lime wedges.

Notes

Make sure to cook the meat first so the juices come out and cook with the vegetables.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 354.3
• Sugar: 2.7 g
• Sodium: 403.4 mg
• Fat: 24.0 g
• Carbohydrates: 7.7 g
• Fiber: 1.6 g
• Protein: 21.5 g
• Cholesterol: 85.0 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.